Sage-Barley Risotto with Butternut Squash

1. Preheat the oven to 450°F. Place the squash on an aluminum foil-lined baking sheet. Toss it with 2 tablespoons of olive oil; season with salt and pepper. Bake until the squash is browned, 15 to 20 minutes.

2. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the onion, garlic and sage and cook until the onion is translucent, about 5 minutes.

3. Add the barley to the saucepan and sauté until it’s coated with oil, about 2 minutes. Add the white wine and cook until it begins to bubble. Add one cup of the vegetable stock; stir continuously until it’s absorbed. Repeat with the remaining stock until all of the stock has been used.

4. Stir the red wine vinegar and ½ cup of Asiago into the risotto; season with salt and pepper to taste.

5. Remove squash from oven and stir it into the risotto. Serve the risotto immediately, topped with the remaining ¼ cup of Asiago.